Ingredients:
- 500g (1.1 lbs) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp soy sauce (15 ml)
- 1 tbsp Shaoxing wine (or dry sherry as a sub) (15 ml)
- 1 tsp grated ginger (5 ml)
- 1/2 tsp garlic powder (2.5 ml)
- 1/4 tsp white pepper (1 ml)
- 120g (1 cup) all-purpose flour
- 60g (1/2 cup) cornstarch (cornflour, if you're across the pond)
- 1 tsp baking powder (5 ml)
- 1/2 tsp salt (2.5 ml)
- 1 large egg, beaten
- 120 ml (1/2 cup) cold water
- 2 tbsp vegetable oil (30 ml)
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 2 dried red chilies, finely chopped (or chili flakes to taste)
- 60 ml (1/4 cup) soy sauce
- 60 ml (1/4 cup) rice vinegar
- 60 ml (1/4 cup) chicken broth
- 60 ml (1/4 cup) granulated sugar
- 1 tbsp hoisin sauce (15 ml)
- 1 tbsp cornstarch (15 ml) mixed with 2 tbsp cold water (cornstarch slurry)
- 1 tsp sesame oil (5 ml)
- Sesame seeds
- Chopped green onions (scallions)
Instructions:
- Combine all marinade ingredients in a bowl. Mix well, cover, and refrigerate for at least 30 minutes (or up to overnight).
- Whisk together flour, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, whisk the egg and water.
- Dip each piece of marinated chicken into the egg mixture, then dredge thoroughly in the flour mixture, pressing to coat.
- Heat oil in a deep fryer or pot to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic, ginger, and dried chilies; cook until fragrant (about 30 seconds).
- Add soy sauce, rice vinegar, chicken broth, sugar, and hoisin sauce to the wok. Bring to a simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
- Add the fried chicken to the wok and toss to coat evenly with the sauce.
- Stir in sesame oil. Garnish with sesame seeds and chopped green onions. Serve immediately.